August 28, 2009 (Routine)

• 11-2-24(a) - Critical There was no Certified Food Manager (CFM) present at the beginning of the inspection.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
• 2-103.11(B) - Corrected During Inspection Unauthorized personnel, such as children or customers, were observed present in the food preparation, food storage, or warewashing areas.
  Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.

August 24, 2009 (Follow-up)

• 3-501.16(A)(2) - Corrected During Inspection Critical Repeat The following food item(s) were measured at improper temperatures: ribs/ roast beef/ sliced turkey/, and sour cream.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. The hot box at the cook line is holding 53F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - The door of the following unit is missing: prep cooler #1.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - The cutting board(s) in the storage area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: the oven, soup kettle, and the sauce pans.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(D) - Corrected During Inspection Repeat Large square pans are improperly stored on the floor and near the mop sink.
  Equipment must be inverted on a shelf that is 6 inches off the floor.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the dish washing area and in the prep area hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-202.11(A) - Repeat Light bulb(s) in the dish washing area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.111(B) - Repeat The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous flying bugs (gnats) were observed in the kitchen, bar, and dining area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.

August 03, 2009 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-201.11 - Critical Through conversation it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM could not accurately explain the concept.
  Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: the ice cream scoop.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-305.11(A)(1) - Corrected During Inspection Food stored in a wet or soiled location as follows: the bread (prep area); the chicken wings (walk-in); and several cases of food in the walk-in freezer.
  Food shall be protected from contamination by storing the food in a clean, dry location.
• 3-501.13(A)-(D) - Corrected During Inspection Observed improper methods used to thaw food. Chicken breast were improperly held at 70F at the 3 compartment sink.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: chicken breast, gravy, sausage, chicken strips, and sour cream.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-501.112(A) - The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 160F.
  In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration at the bar 3 compartment sink. +200ppm
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: the oven, soup kettle, and the sauce pans.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-903.11(D) - Corrected During Inspection Large square pans are improperly stored on the floor and near the mop sink.
  Equipment must be inverted on a shelf that is 6 inches off the floor.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up in the wait station.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-205.11(A) - The handwashing facility located behind the ice cream freezer is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Plumbing connections under the 3 compartment sink and rear hand sink piping are leaking. No hot water provided at the rear hand sink.
  A plumbing system shall be maintained in good repair.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.11(A) - Light bulb(s) in the dish washing area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous flying bugs (gnats) were observed in the kitchen, bar, and dining area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.12(A) - Observed that the floor and walls in the prep area and dish wahing area are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

May 22, 2009 (Follow-up)

December 11, 2008 (Routine)

• 3-501.16A2 - Critical Repeat 1. Observed half-n-halves stored at 49F.2. Observed PHFs cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-203.12B - Observed thermometer broken @ Delfield milk cooler.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.112A - Corrected During Inspection Critical Repeat Observed dishwasher not sanitizing.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-601.11A - Critical Observed gaskets at Delfield milk cooler dirty.
  Clean and sanitize these surfaces for food contact.
• 4-903.11C - Observed coffee filters uncovered.
  Store items in the original protective package to protect from contamination until used.
• 6-501.12A - Observed floor in the WIF dirty.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

September 26, 2008 (Routine)

• 3-304.12A - Corrected During Inspection Observed scoop stored in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-101.11B - Observed food processor lid cracked.
  Repair or replace the lid so that it is durable, corrosion resistant, and nonabsorbent.
• 4-204.112B - Observed no thermometer inside ice cream freezer and 6-drawer cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.112A - Corrected During Inspection Observed dishwasher not sanitizing @ 180F (heat sanitizer). Conduct manual warewashing until dishwasher is fixed.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11A - Observed chest freezer lid broken.
  Repair the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Observed exterior of oven in need of cleaning.Observed exterior gasket of ice machine in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B2 - Observed spoons stored w/handle stored downward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.12A - Observed floors in the dry storage area in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

July 14, 2008 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food. Soup was not covered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.114A - Corrected During Inspection Critical The heat sanitizer not sanitizing. Thermolabel did not turn black.
  Conduct manual warewashing until the dishwasher is fixed. CFM called me and stated the dishwasher temperature and pressure have been fixed.
• 4-501.11A - Observed prep cooler switch turned off.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at handsink. Soap is provided on the opposite side of the wall.
  Soap should be provided at handwashing sink.
• 6-501.11 - Repeat Physical structure is not maintained in good repair. Observed floor tiles missing in the main prepline.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 01, 2008 (Routine)

• 3-202.15 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Observed dented can of artichoke stored on shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food (ice cream cake) in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-307.11 - Corrected During Inspection Observed debris on lemon wedges.
  Protect food from miscellaneous sources of contamination.
• 4-501.12 - The cutting board(s) along the coffee station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior gasket of ice machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11B2 - Clean utensils at the coffee station were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11A - The handwashing facility located at the prep line is blocked with a chest freezer, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Physical structure is not maintained in good repair: Observed floor tiles missing in the prep station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 11, 2008 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans of olives.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-307.11 - Observed foods unprotected from the handsink at the prepline.
  Protect food from miscellaneous sources of contamination. Provide a splash guard next to the handsink/.
• 3-501.16A2 - Corrected During Inspection Critical Observed PHFs cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CFM voluntarily discarded foods out of temperature.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 140F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Dishwasher company fixed the gauge on the unit.
• 4-501.11A - Observed coffe cooler registering ambient temp at 50F.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-501.11 - Physical structure is not maintained in good repair. Observed caulking at handsink at the prepline deteriorated. Observed ceiling panels misaligned in the back kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 15, 2007 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items. CFM removed the cup from the prep counter.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans of mandarin orange stored on a shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: Observed exterior gaskets of the ice machine soiled with debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-303.11B - Inadequate light was noted in the warewashing room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.11 - Physical structure is not maintained in good repair. 1. Observed metal rim on the ceiling rusted in the warewashing room.2. Observed ceiling panels not intact above the ice machine in the warewashing room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Critical Container of DayQuil was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. CFM removed the medicine from the prep counter.

August 27, 2007 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A1 - Corrected During Inspection Critical Observed hot holding of soup baogs at improper temperature.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed butter cooler registering its ambient temperature at 50F.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interior panel of the ice machine.2. can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:door panel of the ice machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11A3 - Utensils were found not stored 6 inches above the floor in the dishwashing room.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11A - The handwashing facility located at the kitchen is blocked with an unused cooler, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B1 - Observed handsink faucet is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the soda room were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-202.15A - Corrected During Inspection The outer opening of the food establishment is not protected against the entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.11 - Observed handsink caulking is deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Observed ceiling panels stained in the soda room.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 06, 2007 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.11A4 - Critical Unwrapped or uncovered food (ice cream) in the ice cream freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A2 - Corrected During Inspection Critical Observed Potentially Hazardous Foods cold holding at 58-60F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed Delfield prep registering its ambient temperature at 46F.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: exterior gasket of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: can opener.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.11A - The handwashing facility located at the prep area is blocked with unused refrigerator, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B2 - Observed drain not working properly at the 2-vat sink. Other sinks work.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.12A - Observed the interior of butter cooler in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

March 20, 2007 (Critical Procedures)

• 3-501.14A - Corrected During Inspection Critical Repeat Pastas in the pizza prep unit were not being adequately cooled to prevent the growth of harmful bacteria. These items were discarded by the manager.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 3-501.16A2 - Corrected During Inspection Critical Cooked ribs and other foods in the small cook line refrigerator were not cold enough because the unit was not working properly. The manager removed all foods from the unit and placed a repair call for it.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used for storing wiping cloths was at over 200 ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: plates in the wait station area were not clean.
  Clean and sanitize these surfaces for food contact.

January 22, 2007 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-302.11A1 - Corrected During Inspection Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw turkey burgers were stored over cold cuts in the small cook line refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the small cool line refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - Corrected During Inspection Repeat In-use utensils improperly stored between use. Utensils were stored in standing water. Store in running water or in water that is at least 135 degrees F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.14A - Corrected During Inspection Critical Rice and pastas were noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-204.112B - There was no temperature measuring device located in the wait station refrigerator used for creamers and whipped cream.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no test kit available.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Critical Repeat The bar refrigerator was holding at 44 degrees F and should be holding at 40 degrees F and below. The 2nd prep refrigerator was holding foods at 44 degrees F. This unit must be holding foods at 41 degrees F and below.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: several bowls and plates in the stack of clean equipment. Inside of the ice cream and desserts freezers were in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. microwave door handles
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections under the bar three vat sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Repeat No soap provided at one of the handsinks in the prep area.
  
• 6-301.12 - No disposable towels were provided at the hand washing facility in the prep area.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.12A - Floor in the storeroom was noted in need of cleaning. Some walls in the food prep area were in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-201.11B - Corrected During Inspection Critical Repeat Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 28, 2006 (Routine)

• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 4-501.11A - Repeat The warewashing machine rinse sink was observed in a state of disrepair and damaged.
  Repair the sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-301.11 - Handsoap was not provided at one of the handsinks.
  
• 6-303.11C - Repeat Inadequate light was noted in the food prep areas. Light bulbs were not working in several ceiling light fixtures.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 7-201.11B - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 09, 2006 (Routine)

• 11-2-24A - Corrected During Inspection Critical There is no certified food manager on duty when I arrived. The CFM arrived after the inspection concluded.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Utensils were stored in standing 90F water on the stove. The ice scoop handle was stored in the ice at the bar ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Corrected During Inspection Critical Repeat Cooked chicken was not held cold enough on the salad prep unit because it was stacked too high.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Critical Repeat The bar refrigerator was not keeping foods cold enough. The ambient temperature of the unit was 44F and foods inside were 45F (milk).
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - The sprayer sink in the warewashing area is damaged and in need of repair.
  Repair or replace the sprayer sink in accordance with the manufacturer's specifications.
• 4-501.12 - Repeat The cutting board(s) along the prep table across from the food chopper is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside the ice cream desserts freezer2. utensils and equipment stored in pans on the bottom shelf in the warewashing area.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. outside of the tortilla holder2. microwave door handles (corrected)3. outside of the mixer4. shelf under the food processor (corrected)5. shelf the ice scoop is stored on (corrected)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-303.11C - Inadequate light was noted in the food prep areas. Light bulbs were not working and one light fixture over the sandwich prep area was not working at all. All bulbs in all fixtures must be working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - The floor in the freezer was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

February 09, 2006 (Follow-up)

• 4-501.11A - Critical Repeat The pizza prep refrigerator ambient temperature was 42F, which is not cold enough to keep foods 41F and below. Adjust the thermostat on the unit so that it is set to keep foods cold enough. The ambient temperature should be 39F in order to keep foods inside 41F. The refrigerator used to stored milk and whipped cream behind the bar is not keeping these foods 41F and below. Adjust the holding temperature of the unit.
  Adjust the unit so that it allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - Repeat The underneath and bottom of one of the steam tables is severely deteriorated and rusted.
  Repair or replace the table in accordance with the manufacturer's specifications. The manager stated this unit would be replaced by the end of the summer.
• 4-501.12 - Repeat The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

February 07, 2006 (Routine)

• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw turkey burgers were stored over cold cuts.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Corrected During Inspection Observed several unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Corrected During Inspection Critical Cooked chicken stored on the pizza prep refrigerator was not being held cold enough because the chicken was stored too high in the pan. The out of temperature chicken was discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - Corrected During Inspection The nonfood contact surface of the paper towels used to line the equipment storage shelving in the wait station area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the wait station unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Critical The pizza prep refrigerator ambient temperature was 42F, which is not cold enough to keep foods 41F and below. Adjust the thermostat on the unit so that it is set to keep foods cold enough. The ambient temperature should be 39F in order to keep foods inside 41F. The refrigerator used to stored milk and whipped cream behind the bar is not keeping these foods 41F and below. Adjust the holding temperature of the unit.
  Adjust the unit so that it allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - The underneath and bottom of one of the steam tables is severely deteriorated and rusted.
  Repair or replace the table in accordance with the manufacturer's specifications. The manager stated this unit would be replaced by the end of the summer.
• 4-501.12 - The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. the slicer and parts2. the chopper installed on the wall
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Corrected During Inspection The nonfood contact surface of the wait station table had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-203.14A - Critical Observed the vacuum breaker on the mop sink was leaking. This was probably caused by a sprayer hose attached to the hose on the faucet which is always left on.
  Replace the leaking backflow preventor and do not leave the sprayer attached to the hose when not in use.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.11 - Corrected During Inspection There was no hand soap provided at the handsink in the main cooking area. The dispenser was missing.
  Replace the dispenser.

October 17, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the small refrigerator under the hood. Dessert in the chest freezer was uncovered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - In-use utensils improperly stored between use. Utensils were stored in standing water that was 101 degrees F. If storing in hot water, the water must be at least 140 degrees F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths were stored on prep tables and on the shelving in the walk-in.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112B - Repeat There was no temperature measuring device located in the wait station refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Critical The bar refrigerator is not working properly. The ambient temperature of the unit was 52 degrees F. Milk inside was 52 degrees F. Discard the milk and any other potentially hazardous foods in the unit.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - The bottom of the steam table is deteriorated, rusted and insulation is exposed.
  Repair or replace the steam table in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) along the prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. the inside of the hood2. the inside of the bar refrigerator, there was mold on the drink line piping3. the inside of the white freezer
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. the back of the fryer2. the sides of the fryer3. the side of the grill
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment had accumulations of grime and debris:1. the microwave door handles2. the bottom shelf of the steam table3. the floor mixer and its parts4. gaskets on the bar refrigerator
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-101.11A2 - The carpet in wait station are is not closely woven and easily cleanable.
  Carpet shall be closely woven and easily cleanable.
• 6-202.11A - The light bulb in the freezer was not properly shielded, coated, or shatter-resistant. One of the light shields in the prep area was cracked and needs to be replaced.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the warewashing area.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11C - Inadequate light was noted in the kitchen and prep areas. There were several light bulbs not working in the ceiling light fixtures. All bulbs in all fixtures must be working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The ceiling over the ice machine is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is an unused broiler under the hood which is not being kept clean.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.12A - The following physical structures were noted in need of cleaning:1. ceiling panels in most areas were badly stained2. walls in several areas were not clean
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-201.11B - Critical Container of coolant for the refrigeration unit was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It was stored over soda boxes. Also, a can of ant and roach killer was stored with clean linens in this area.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 02, 2005 (Follow-up)

• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Observed rice being improperly cooled in the walk-in.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used was at over 200ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 4-501.11A - Repeat The old unused steam table is severely deteriorated and rusted and should be replaced. The counter top at the bar is deteriorated and separated.
  Repair the steam table and the bar countertop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - Repeat The prep refrigerator door and drawer gaskets are cracked and deteriorated.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: the dipperwell.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the shelf under the steam table had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 20, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty. One manager did not have her card with her, and another manager's card was expired.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerators and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers. Observed unlabeled containers of spices and other ingrediants.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Foods were not cold enough in the pizza prep refrigerator. Sausage was 46 degrees F, cooked chicken was 50F. These foods were stored on top of the prep unit and were moved to another location. Also, several other foods in the two prep refrigerators were 42 to 44 degrees F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the wait station area reach in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.112A - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The booster heater was not turned on. It was then turned on, and before the end of the inspection, the final rinse temperature was 180 Degrees F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11A - The old unused steam table is severely deteriorated and rusted and should be replaced. The counter top at the bar is deteriorated and separated.
  Repair the steam table and the bar countertop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - The prep refrigerator door and drawer gaskets are cracked and deteriorated.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the unused broiler. The dipperwell was also not clean.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: outsides of equipment under the hood and space in between this equipment.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. the outside of the order printer2. outsides of the prep refrigerators3. refrigerator door gaskets4. shelf under the steam table5. outsides of the other refrigerators in the kitchen6. shelving in the warewashing area7. shelving in the walk-in
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. I left the manager several signs.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed a few live roaches in the cardboard boxes of the unused food equipment which was stored in the corner of the kitchen. Remove the cardboard and treat for roaches as necessary. Also observed several fruit flies around the wall where the wall chopper/slicer is mounted. This chopper/slicer is mounted on a piece of bare wood which allows foods and moistured to be absorbed. This attracts the fruit files. Paint the wood to make it non-absorbent and clean this entire area.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.113B - Maintenance euqipment was/were not stored in an orderly manner.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items shall be stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
• 6-501.12A - The following physical structures in the establishment were noted in need of cleaning:1. floor in the prep area where the floor drain was unclogged2. mopsink and warewashing area walls3. the walk-in floor
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

January 27, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 165F .
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11B - Repeat The hood filters are in disrepair; cooler door gasket in disrepair at bar cooler
  Repair or replace the items in accordance with the manufacturer's specifications.
• 4-903.11A2 - Coffee filters were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11B2 - Repeat The handwashing station at the bar is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15A - Critical Repeat No hot water at kitchen handsink.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 6-202.11A - Repeat One light bulb in the walk in was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.11 - Repeat Dishwasher handsink lacked soap.
  Supply.
• 6-303.11C - Repeat Inadequate light was noted in the under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 14, 2004 (Routine)

• 4-501.11B - The hood filter was in disrepair.
  Repair or replace the hood filter in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: .knife and can opener.
  Clean and sanitize these surfaces for food contact.
• 5-205.11B2 - The handwashing station at the kitchen is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.11 - Repeat Handsinks lacked soap
  Supply.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facilities.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - Ladies toilet seat is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 6-202.11A - Repeat The light bulb in the hood was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

July 09, 2004 (Routine)

• 3-501.16A2 - Critical Repeat Five refrigeration units not keeping food 41F or below.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the cook line freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 5-205.15A - Critical No water to rear kitchen handsink.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 5-205.11B1 - The handwashing station in the kitchen is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facilities.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11C - Repeat Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-202.11A - Repeat The light bulb in the walk in freezer was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 27, 2004 (Routine)

• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F for a stationary rack single temperature machine. The thermostat read 165F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-602.13 - Repeat The nonfood contact surface of the table shelf had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.11 - Bar handsink lacked paper towels.
  Supply.
• 6-301.12 - Repeat A heated air hand drying device was not provided at the hand washing lavatory at the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-202.11A - The light bulbs in the walk in were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-201.11B - Critical Containers of nail polish remover are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 12, 2004 (Routine)

• 3-501.16A2 - Critical Repeat Cheese cold holding at 44F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no thermometer in the wait station cooler. (corrected)
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-305.11A2 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the kitchen. (corrected)
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 4-602.13 - The nonfood contact surface of the table shelf had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-303.11C - Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 7-102.11 - Critical Repeat Working containers of spraybottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

November 18, 2003 (Routine)

• 3-501.16A2 - Critical Fish cold holding at 43F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the wait station cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-305.11A2 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-502.11A1 - The ice scoop was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-201.11 - Repeat The single service aluminum pans are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: bar gun and holster.
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - One kitchen handsink lacked paper towels. (corrected)
  Supply.
• 7-102.11 - Critical Repeat Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

September 04, 2003 (Routine)

• 4-204.112B - Repeat There was no temperature measuring device located in the wait station cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 6-304.11 - One hood filter missing.
  Replace.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

June 19, 2003 (Routine)

• 4-204.112B - There was no temperature measuring device located in the wait station cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3-304.12A - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
• 4-201.11 - The single service pans are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-501.11B - The hood filter was missing.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 4-501.11A - Repeat Ice maker door lid was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 7-102.11 - Critical Working containers of spraybottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 04, 2003 (Routine)

• 3-305.11A1 - Repeat Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.11A - Repeat Hood filter was observed in a state of disrepair and damaged.
  Repair the hood filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prio
• 5-205.15A - Critical Repeat A recent repair to plumbing system components of the kitchen handsink is not in accordance with the law.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.